Although some say seafood is “brain food” and others say a seafood diet is one where you eat whatever you see, Stony Brook is gearing up to look at whether consuming large amounts of various types of seafood is healthful or can lead to illness.

Jaymie Meliker, assistant professor at the graduate Program in Public Health in the Department of Preventive Medicine, is leading the study targeting “avid fish consumers,” examining the benefits and risks of seafood consumption.

Some seafood contains methylmercury, linked to illnesses in adults if consumed in large quantities.

Although all fish contain methylmercury, swordfish, shark, marlin, king mackerel, and certain species of tuna (bluefin, big eye, and yellow fin) have the highest levels, according to Stony Brook.

“Seafood, in general, is good for us, but with some types of fish having high levels of methylmercury, it is important for the public health community to better understand risks and benefits from eating specific fish,” Meliker said in a written statement.

The study will analyze different types of seafood consumption, measure omega-3 and omega-6 fatty acids and levels of mercury and selenium in blood samples.

Richard Gelfond, CEO and director of IMAX, a Stony Brook University alumni and chairman of the Stony Brook Foundation, in 2009 set up The Gelfond Fund for Mercury Research and Outreach.